AI-generated imagePan-Grilled Seopsanjeok (Beef-Tofu Patties)
A home-pan version of traditional Korean seopsanjeok, made with beef and tofu in a 3:1 ratio.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Handle raw beef separately from ready-to-eat food; squeeze tofu dry and mash it.
- 02
Knead beef and tofu in a 3:1 ratio with soy sauce, scallion, garlic, sugar, sesame oil and pepper.
- 03
Shape the mixture into four small flat squares about 1 cm thick.
- 04
Pan-cook both sides over medium-low heat and use a thermometer to verify at least 71°C at the center.
- 05
Rest briefly after cooking, cut and optionally top with pine nuts. Wash raw-meat utensils.
Helpful source links
Before you cook
Cook ground beef to an internal temperature of 71°C or higher, prevent raw-meat cross-contamination and check soy, wheat, sesame and optional pine nuts.
Allergens: 대두(두부·간장), 밀(간장), 참깨(참기름), 잣(선택)
Image & source credits
AI-generated image.
Easy meals, made simple
Mild Korean Soy Dakgalbi with Vegetables (2 Servings)
A mild Korean chicken stir-fry with soy sauce and garlic rather than chili paste, including cabbage and rice cakes.
Spicy Korean Squid Bossam with Radish and Soybean Sprouts (2 Servings)
Inspired by Korean ojingeo bossam: fully cooked squid stir-fried with julienned radish in a spicy sauce, finished with cooked soybean sprouts. A simplified home-style main dish.
